- 6 scallops
- rapeseed oil
- 6 rounds of chorizo
- 6 sprigs of rosemary, woody part
- salt flakes and black pepper
Scallops marry well with the flavour of chorizo and these tasty twosomes are joined together with a skewer of rosemary. They make a delicious canapé and are cooked at the last minute. If the scallops are large then cut them in half, horizontally.
Remove the coral (roe) from the scallops and brush both sides with oil. (The coral can be used in a fish pie, or similar). Remove the casing from the chorizo.
Place a circle of Bake-O-Glide on the Simmering Plate and cook the chorizo direct on this for 2 minutes, turn over to cook the other side. Cook the scallops for a minute either side until just cooked. Push the woody part of the rosemary sprig into the scallop then into a piece of chorizo. Season with salt and pepper and serve.